Clean Little Fruit Pizzas

What you need: 

• rice cakes
• nut butter
• fruit of choice, chopped small by mom

Assembly:

Spread nut butter across top of rice cake. Layer fruit. I set our toppings in separate bowls and let my four year old "decorate" her pizza. She loved that she was able to make her own snack! We used sunflower butter, kiwi, banana and pomegranate seeds. Delicious! Enjoy!

Chocolate Raspberry French Toast

serves 2-3

Ingredients:

• 1/4 cup almond milk
• 3 eggs, beaten
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup pecans, chopped
• Nonstick cooking spray
• 5-6 slices hearty Whole Wheat bread, I use Daves Killer thinly sliced power seed
• 2 tbsp chocolate hazelnut butter (We like Justin's), melted and thinned with almond milk
• 1/2 cup fresh raspberries 

Method:

1. In a shallow bowl beat together eggs, almond milk, cinnamon and nutmeg.
2. Coat a griddle with cooking spray. Heat to medium.
3. Dip each bread slice into egg mixture, turning to coat evenly on both sides. Let bread soak in egg mixture, about 10 seconds each side.
4. Cook bread slices on hot griddle for 4-6 minutes or until golden brown, turning once hallway through cooking time. 
5. Cut slices in half diagonally and arrange on plates.
6. Melt chocolate hazelnut butter in a small bowl in the microwave for 20 seconds. Stir. Add a tbsp of almond milk and stir until syrup consistency, adjusting milk if needed.
7. Drizzle chocolate mixture over french toast slices and top with raspberries and pecans. Enjoy!

Power Balls

makes 3 dozen balls

Ingredients:

• 2 cups old fashioned oats (slightly broken down in the blender)
• 1 cup all natural creamy peanut butter (I use Adams All Natural no-stir)
• 1/2 cup unsweetened finely shredded coconut  
• 1 scoop of your favorite vanilla protien powder (I use XR nutrition)
• 1/8 cup hemp seeds, ground flax or wheat germ  
• 1 cup mix-ins (Enjoy Life mini chocolate chips, dried fruit or chopped nuts are our faves)
• 2/3 cup raw local honey  
• 2 Tbsp chia seeds

Method:

1. Combine all dry ingredients in kitchen-aid mixer bowl.
2. Mix on low until ingredients are well blended.
3. Add wet ingredients to blended dry ingredients.
4. Mix on medium speed until a "dough" forms.
5. Scrape sides of bowl with a spatula and mix again if needed.
6. Remove bowl from Kitchen-aid stand.
7. Using a 2-inch cookie scoop form dough into balls.
8. Set balls on a parchment lined cookie sheet or storage container and refrigerate for at least one hour or until ready to eat.
9. Keep refrigerated up to one week, if they last that long! Enjoy!

Carrot Raisin Muffin

You'll need: 

1 cup carrot juice 

• 1/2 cup unsweetened applesauce 

• 1/2 cup raw honey 

• 2 egg whites 

• 1 cup rolled oats 

• 1 cup white whole-wheat flour 

• 1 tsp cinnamon 

• 1 tsp baking powder 

• 1/2 tsp baking soda 

• 1/2 tsp sea salt 

• 1/2 cup raisins {opt} 

• 1/2 cup pecans {opt} 

• 1 Tbs raw honey {opt} 

1⃣Preheat oven to 400 degrees. Place muffin liners in tin and spray with cooking spray. 2⃣Beat juice, applesauce, honey & egg whites. In a separate bowl, stir oats, flour, salt, baking powder, soda & cinnamon. 

3⃣Combine wet & dry ingredients. Add raisins if desired. Using 1/3 cup, scoop batter into liners. Makes 15 muffins. 

4⃣For optional topping, heat pecans and honey in a sauce pan over medium heat for 3 minutes. Stir constantly. Sprinkle over each muffin. 

5⃣Bake 15 minutes. 

About 145 calories each. Enjoy!!

{Protein Packed} PB Fruit Dip

You'll need: 

3 T powdered peanut butter {@crazyrichardspb} 

• 2 T water 

• 1 T vanilla protein powder 

• 1 t honey 

• 1 t natural peanut butter {optional} 

• dash cinnamon {optional} 

1⃣Stir powders together with water. Add peanut butter, honey and cinnamon. Stir. Start dipping :) 122 calories; 5g fat; 6g carb; 13g protein

Fireroasted Chicken Enchiladas

You'll need: 

6 oz. boneless, skinless chicken breasts 

• 1/2 yellow onion, small 

• 1 ear of corn or 2/3 cup corn kernels 

• 1/2 red pepper, diced 

• 1/2 cup red kidney beans 

• 1-2 tsp chile powder 

• 1 tsp cumin 

• 1/2 cup salsa 

• 1/2 cup plain Greek yogurt 

• 15, 6-inch corn tortillas 

• 1/2 cup enchilada sauce 

• 1/2 cup shredded mozzarella cheese 

• OPTIONAL TOPPINGS: cilantro • green onions • tomatoes • guacamole • avocado • salsa • Greek yogurt 

1⃣Heat oven to HI broil. Grease broiler pan. Slice chicken into thinner slices. Season. Place on pan and broil 8 minutes. Flip. Broil another 6-8 minutes. Set aside. Turn oven down to 375 degrees. 

2⃣Heat a large frying pan over medium heat. Grease and add corn kernels, peppers and onion. Sauté 4 minutes, add cumin and chile powder. Cook another minute. Remove from heat. Add chicken, beans, salsa and yogurt. Mix well. 

3⃣Wrap tortillas in foil and place in oven 5-10 minutes to soften. Scoop 1/4 cup of mix into each tortilla. Roll up carefully and place seam down in a greased 9x13 pan. 

4⃣Top with enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes. Serve warm with toppings of choice :)

Summer Pesto Pasta Salad

8 oz. whole grain of brown rice fusilli 

• 4 oz. grilled chicken, chopped 

• 1 cup frozen shelled edamame 

• 1 cup sugar snap peas, halved 

• 1 cup broccoli florets 

• 1 cup mushrooms, sliced 

• 1 cup cherry tomatoes, halved 

• 1/4 cup minced shallots 

• 1/4 cup Parmesan cheese 

• 1/4 cup pine nuts or slivered almonds 

• 1/2 cup fresh basil, chopped 

• 1/2 cup pesto sauce {I use Kirkland brand} 

1⃣Bring a large pot of water to a boil. Add pasta and cook 5 minutes. Add edamame and cook 2 minutes. Add peas, mushrooms, and broccoli. Cook another 1-2 minutes. Drain. 2⃣Return pasta to pan. Stir in pesto sauce, then stir in tomatoes, nuts & cheese. Top with fresh basil. Serve hot or cold.

| Peach Cobbler Oats |

 

you'll need: 

1/3 cup rolled oats 

• 1/3 cup unsweetened cashew milk 

• 1/2 serving vanilla protein powder 

• dash cinnamon 

• dash nutmeg 

• 1 peach, cubed 

• 2 Tbs. nonfat, plain Greek yogurt 

• vanilla stevia drops 

• 1 Tbs. pecans, chopped 

• 1 tsp. raw honey 

1⃣Stir together oats, milk, protein powder and spices. Store in the fridge overnight. 

2⃣In the morning, add cubed peaches, Greek yogurt sweetened with stevia, pecans and honey. Eat cold!! ENJOY!! 

Zucchini Banana Bread

You'll need: 

2 T coconut oil 

• 2 extra ripe bananas 

• 2 cups grated zucchini 

• 2 whole eggs 

• 1/2 cup unsweetened almond or cashew milk 

• 1/2 cup coconut sugar {test batter, add more if you like it more sweet} 

• 1-1/2 cups white, whole wheat flour 

• 1 serving vanilla protein powder 

• 1/2 Tbs cinnamon 

• 1/2 tsp baking powder 

• 1/2 tsp baking soda 

1⃣Preheat oven to 375 degrees.

2⃣Mash together bananas and coconut oil together. Add zucchini. Set aside.
3⃣In a separate bowl, beat together eggs, milk, sugar and flour. Add the banana mixture to the bowl and mix well. Add in the remaining dry ingredients and mix well.
4⃣Grease 1 loaf pans or 12 muffin cups. Fill 3/4 full. 

5⃣For a loaf, bake 50-60 minutes; for muffins bake 20-25 minutes. Let cool 5 minutes in pan and then transfer to a cooling rack. We like to top ours with raw honey! Yum!

{clean eating} Nutty Oatbars

1 cup all natural peanut butter {Adams chunky, Costco} 

• 1 cup all natural almond butter {Kirkland creamy, Costco} 

• 1 cup raw honey {Costco} 

• 2 tsp vanilla extract 

• 1/4 tsp salt 

• 4 servings vanilla whey protein powder {Gold Standard Whey, Costco} 

• 1-1/2 cups raw rolled oats {Quaker, Costco} 

• 1/2 cup @amberlynchocolates milk chocolate chunks 

• 1/4 cup @amberlynchocolatesdark chocolate chunks 

1⃣Mix PB, almond butter, honey, vanilla, salt & protein powder until well combined. Add oats last. 

2⃣Evenly split dough in half and press into 2, 8x8 baking pans {square edges works best} 3⃣Place milk chocolate in a microwave safe bowl. Heat 30 seconds, stir. Heat another 30 seconds, stir. Spread evenly onto the top of your bars. Melt dark chocolate the same way and drizzle over your bars. 

4⃣Place in the freezer for 30 minutes. Cut each pan of bars into 16 squares. Makes 32 total. Enjoy!!

Lean & Mean Cinnamon Crepes

You'll need: 

2 scoops @yummology Lean and Mean protein and waffle mix 

• 1 cup unsweetened cashew milk 

• 2 large eggs OR 4 egg whites 

• dash of cinnamon 

1⃣Heat a large frying pan to medium heat. 

2⃣Combine all ingredients. Spray pan with zero-calorie spray. Pour 1/3 cup mix into pan and swirl around until it covers the base of the pan. 

3⃣Cook until small bubbles form on the top. Go around all the edges with a rubber spatula to make sure it's not stuck. Flip. Cook until golden brown. 

4⃣Rollup with your favorite crepe toppings. 

{clean eating} gourmet caramel apples

You'll need:
4 medium sized apples {honey crisp}
4 Popsicle sticks
1/2 cup @justins Maple Almond Butter
1/2 cup raw honey
1/2 tsp. pure vanilla extract
Parchment paper
Toppings of choice:
@amberlynchocolates sugar-free white chocolate, chopped
Pecans, chopped
@amberlynchocolates sugar-free dark chocolate, chopped
Unsweetened shredded coconut
Cookies and Cream Questbar "cookie powder" {pulse in blender until finely chopped}
Coconut oil
1⃣Wash apples and remove stems. Pierce apples down the center with Popsicle sticks. Set aside.
2⃣In a small sauce pan, melt almond butter, honey and vanilla together over low/medium heat. Stir constantly until you reach a caramel consistency.
3⃣Roll each apple in caramel one at a time, scraping excess from the bottom, then roll in toppings of choice {I combined dark chocolate & coconut, white chocolate & pecan, Questbar cookie powder}. Place on parchment paper.
4⃣Add additional white or dark chocolate to a microwaveable bowl with 1/2 tsp. coconut oil. Microwave for about one minute or until completely melted. Pour into a ziplock bag. Snip a tiny hole it one of the corners, and drizzle over the top of your apples.
5⃣Let cool in fridge 30 minutes before slicing. Enjoy!!

Chocolate Dipped Red Velvet Cookies

Makes 26-28 cookies
1/2 cup grass-fed butter or coconut oil
3/4 cup honey
1 whole egg
1 tsp. Pure vanilla extract
2 Tbs. Beet root powder
2 cups @kodiakcakes Power Cakes Mix
1 scoop vanilla protein powder
2 Tbsp. Cocoa powder
1 tsp. Baking powder
1/4 tsp. Sea salt
60 dark chocolate chips, melted {optional}
1. Beat butter & honey together until combined. Beat in egg & vanilla. Set aside.
2. In a separate bowl, combine the @kodiakcakes, protein powder, cocoa powder, baking powder & salt. Add to the wet mixture and mix until just combined. Let cool in fridge for 1+ hours.
3. Preheat oven to 350 degrees. Using a cookie scoop, scoop sticky dough balls onto a baking sheet lined with parchment paper. Bake 8-10 minutes.
4. Let cool 2 minutes on pan and transfer to a cooling rack. If using chocolate, let cookies cool. Melt chocolate chips and dip half of each cookie in chocolate. Place on wax paper until chocolate is hardened. ENJOY!!

|CLEAN EATING PEANUT BUTTER CUPS|

Makes about 20 servings.
You'll need:
1/2 cup all natural peanut butter
1/4 cup raw honey
1/2 tsp. Vanilla
Dash salt
1/2 scoop vanilla protein powder
1/2 cup coconut oil
1/4 cup raw honey
1/2 cup cocoa powder
1. Combine PB, honey, vanilla, salt and protein powder, set aside.
2. Prepare a mini muffin tin with liners. Scoop 1/2 Tbs. peanut butter mixture into each liner. Press to flatten.
3. In a small saucepan over low/medium heat, melt coconut oil, honey and cocoa powder together. Whisk until well combined.
4. Pour chocolate over the peanut butter balls covering them completely. Place muffin tin in the freezer until hardened. Pop out and store in the fridge. Sharing optional 😉
130 calories; 9g fat; 11g carb; 2g protein

{clean eating} German Pancakes

You'll need:
2 Tbs. coconut oil
6 whole eggs
1 cup milk {we used @califiafarms toasted coconut}
1 cup @kodiakcakes Power Cakes Mix
1/2 tsp. Sea salt
1/2 tsp. Vanilla extract
1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish and place in the oven to melt.
2. Add all other ingredients to a large mixing bowl and beat on high for 5 minutes. DO NOT skip this step or it won't rise properly.
3. Remove pan from the oven and pour batter into the hot coconut oil. Bake for 20 minutes.
4. Cut into 8 squares. We topped ours with whipped coconut cream, strawberries, raw honey and unsweetened shredded coconut 

PARMESAN CRUSTED SALMON

Makes 8 servings
24 oz. wild caught salmon
3 Tbs. Nonfat, plain Greek yogurt
1 Tbs. Lemon juice, fresh
1-2 tsp. Minced garlic
Dash sea salt
Dash black pepper
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Lemon zest
Pinch of fresh thyme
Pinch of fresh parsley, chopped
1/4 cup olive oil
1. Preheat oven to 400 degrees. Place thawed salmon on a rimmed baking sheet lined with parchment paper. Sprinkle with sea salt & pepper.
2. Mix Greek yogurt, lemon juice & garlic together in a bowl. Spread evenly over salmon.
3. Combine Parmesan cheese, bread crumbs, lemon zest, thyme, parsley & olive oil together in a bowl. Evenly press mixture on top of salmon.
4. Bake for 15 minutes or until salmon is cooked through and begins to flake. Enjoy!

Zucchini Parmesan Chips

TOTAL TIME: 0:35

PREP: 0:10

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 2 large zucchini, thinly sliced
• Coarse salt
• Freshly ground black pepper
• Marinara, for dipping
• 1 1/2 c. freshly grated Parmesan

DIRECTIONS

1. Preheat oven to 400º and line a baking sheet with parchment. Arrange zucchini slices on baking sheets and season with salt and pepper. Top each with Parmesan.
2. Bake until deeply golden and crisp, 20 to 25 minutes.
3. Serve with marinara.

Peanut Butter Lovers Ice Cream

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• Makes 4 servings. You'll need: 1 cup 2% cottage cheese • 2 Tbs. all natural peanut butter • 2 Tbs. @crazyrichardspb Pure PB powder • 2/3 cup + 1 Tbs. unsweetened milk of choice • 1 frozen banana • 1 serving vanilla whey protein powder • French vanilla liquid stevia drops {365 brand from @wholefoods} • 6 ice cubes • an ice cube tray 1⃣Place cottage cheese, peanut butter, powdered PB, 1 Tbs. milk and a dropper full of stevia in a high powered blender. Blend until smooth. Mixture should be thick. 2⃣Pour into an ice cube tray. Should fill about 12 cubes. Freeze 4+ hours or overnight. 3⃣Place 2/3 cup milk, the frozen cubes, frozen banana, protein powder, ice cubes and additional stevia if needed for sweetness in a high powered blender {My @Blendtec works wonders}. Blend until smooth. Enjoy!! About 155 calories; 6.5g fat; 12g carbs; 14g protein per serving.

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